Sep 6, 2008

Corn Dogs

I first have to comment on the small portions of side dishes...this was my daughter's plate. That said, we can move on!
My husband made these delicious corn dogs for dinner tonight. They were a hit! Well, except my son wasn't a big fan, but he's not much of an eater lately anyway. Initially Ian made the batter too thick(by adding a little extra cornmeal and flour) but then thinned it out by adding an extra egg and a little milk. I would suggest you experiment with the thickness of the batter. We like ours a little on the thicker side, so his alterations worked great for us!
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar*
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef
16 wooden skewers

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.

2. Preheat oil in a deep saucepan over medium heat(we used our deep fryer). Insert wooden skewers into frankfurters**. Roll frankfurters in batter until well coated***.

3. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.
*He substituted honey for the sugar, which is why he added more flour and cornmeal. He thought the honey would make the batter too thin.
**Roll the hot dogs in cornstarch before dipping in the batter, it helps the batter stick.
***You can pour the batter into a deep drinking glass or a mason jar. That way, you can just dip the dogs in the batter and keep your hands clean.

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